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Passionfruit Cheesecake Recipe

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4.6 from 110 reviews

This luscious Passionfruit Cheesecake features a buttery Lotus Biscoff biscuit crust combined with a smooth and creamy passionfruit-infused cream cheese filling. Baked to perfection with a water bath for a silky texture, it’s a tropical twist on a classic dessert that is perfect for any occasion.

Ingredients

Crust

  • 250 g Lotus Biscoff biscuits, finely crushed
  • 1 tablespoon brown sugar
  • 100 g unsalted butter, melted

Cheesecake

  • 920 g cream cheese (4 bricks), softened to room temperature
  • 150 g granulated sugar
  • 150 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 150 g passionfruit puree, seedless (plus extra with seeds for topping)
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust. Preheat your oven to 325°F (163°C). Wrap the bottom edges of a 9-inch springform pan with aluminum foil to prevent leakage during baking, and set aside. In a medium bowl, stir together the finely crushed Lotus biscuits, brown sugar, and melted butter until the mixture resembles wet sand. Transfer this crumb mixture into the prepared springform pan and use a silicone spatula to firmly press the crumbs evenly into the bottom and up the sides of the pan. Bake the crust for 10-15 minutes, then allow it to cool completely before filling with the cheesecake batter.
  2. Make the cheesecake batter. While the crust is baking and cooling, prepare the batter by beating the softened cream cheese in a large mixing bowl with an electric mixer fitted with a whisk attachment until creamy and smooth. Add the granulated sugar, Greek yogurt, and vanilla extract, continuing to mix until combined. Incorporate the seedless passionfruit puree and blend until evenly incorporated. Finally, add the eggs one at a time, mixing until the batter is smooth and creamy without overbeating.
  3. Assemble and bake the cheesecake. Pour the cheesecake batter over the cooled crust in the springform pan, using a spatula to smooth the top evenly. Prepare a water bath by placing a second pan filled with about 1 inch of boiling water on the bottom rack of your oven. Position the cheesecake on the middle rack above the water bath, then bake for 65-70 minutes. The edges should be set while the center remains slightly jiggly when the pan is gently shaken.
  4. Cool and chill the cheesecake. Once baked, immediately run an offset spatula along the outer edge of the cheesecake to loosen it from the pan, which helps prevent cracks as it cools and shrinks. Allow the cheesecake to cool completely at room temperature before covering and chilling it in the refrigerator for at least 4 hours, preferably overnight, to fully set.
  5. Serve with passionfruit topping. Just before serving, spread a layer of passionfruit puree with seeds over the top of the chilled cheesecake to add a fresh, tangy burst of flavor and an appealing texture contrast.

Notes

  • Using room temperature cream cheese and eggs ensures a smooth batter without lumps.
  • Wrapping the springform pan in foil prevents water from the water bath from leaking into the cheesecake.
  • Do not overbake the cheesecake; the center should remain slightly jiggly to maintain its creamy texture.
  • Chilling the cheesecake overnight improves flavor development and texture.
  • For an extra crunchy crust, you can pulse the biscuits in a food processor until very fine.

Find it online: https://mealoria.com/passionfruit-cheesecake-recipe/